PENETAPAN KADAR VITAMIN C PADA PAPRIKA (Capsicum annuum L.) SEGAR DAN REBUS SECARA SPEKTROFOTOMETRI UV-VIS

Santoso, Prameita Siwi (2019) PENETAPAN KADAR VITAMIN C PADA PAPRIKA (Capsicum annuum L.) SEGAR DAN REBUS SECARA SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi.

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Abstract

Vitamin C is a nutrient that acts as an antiaxidant and is effective in dealing with free radicals that can damage cells or tissues. Food sources of fiber and fruits are sources of vitamin C, one of which is paprika (Capsicum annuum L.). This study was conducted to determine the levels of vitamin C contained in fresh or boiled paprika (Capsicum annuum L.) fruit and is there a significant difference from vitamin C levels in fresh or boiled peppers. The samples used in this study were 3 types of paprika (Capsicum annuum L.) namely green peppers, red peppers and yellow peppers which were sold in one of the supermarkets in Surakarta and there were 2 types of treatment, namely fresh and boiled. The qualitative test was carried out using Iodine reagent, KmnO4, Fehling A and Fehling B which showed positive results. Quantitative tests using the UV-Vis Spectrophotometry method with a wavelength of 266nm. The results of the reseach on vitamin C level in paprika (Capsicum annuum L.) with UV-Vis Spectrofotometry method showed that vitamin C level in fresh green peppers were 0,091%, boiled green peppers 0,112%; fresh red peppers 0,197%, boiled red peppers 0,243%; fresh yellow peppers 0,212% and yellow peppers boiled 0,176%, and there was no significant difference in vitamin C levels in boiled or fresh peppers Keywords : Vitamin C, Paprika (Capsicum annuum L.), UV-Vis Spectrophotometry

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Vitamin C, Paprika (Capsicum annuum L.), UV-Vis Spectrophotometry
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan
Depositing User: Tifany Nur Arfiana
Date Deposited: 04 Dec 2019 07:22
Last Modified: 04 Dec 2019 07:22
URI: http://repository.setiabudi.ac.id/id/eprint/4020

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